Sticky spicy ginger ale pork belly slices

These deliciously zingy ribs are great either on the BBQ or cooked in the oven. Cooking the ribs in ginger ale beforehand adds a real warming depth of flavour to this marinade.

1 hour 15 mins

2-3

Easy

For the spare ribs:
• 454g Field & Flower pork belly slices, 2 Packs
• 1l dry ginger ale
• 1 thumb size piece of fresh ginger, grated
• 1 tsp hot chilli powder
• ½ tsp ground coriander
• 1 garlic clove, crushed
• 1 lime, juiced
• 2 tbsp proper tomato ketchup
• 2 tbsp maple syrup/molasses

For the couscous salad:
• 150g giant couscous
• 100g of tinned chickpeas, drained
• Hand full fresh mint leaves, finely sliced
• 5 sun blushed tomatoes, roughly chopped
• 55g feta cheese, crumbled
• ½ lemon, juice & zest
• Extra virgin olive oil
• Sea salt & freshly ground black pepper

1. Pre-heat the oven to 200C/180C fan/gas 6.

2. Place the ribs in a large saucepan and cover with ginger ale (about ¾ of the bottle).

3. Bring to the boil then simmer for 20 minutes. Remove from the pan.

4. Meanwhile, in a medium size pan mix together the rest of the ingredients. Boil until the marinade has reduced and is nice and sticky.

5. Add the pork slices into the marinade and toss so they are coved. Place on a lined baking tray and bake for 30-40 minutes. You can baste halfway through if you want to.

6. While the pork slices are baking cook the couscous according to the packet instructions.

7. Mix the couscous with other ingredients. Drizzle with oil, lemon juice and season to taste.

8. Serve and enjoy!